Happy Memorial Day and kick-off to summer to you all!
I’m back on LBI and brainstorming all the treats I want to make this summer. Lord knows I have some happy hours to attend.
As far as happy hours go, I think popcorn always has a place there. Popcorn is my favorite snack – always has been, always will be. It used to be an afternoon snack when I got home from school and now it’s sometimes dinner when I just can’t get my life together.
But mostly, it’s a pre-dinner drinks snack. Having graduated from microwavable popcorn (which yes, does have its time and its place, but I think we should alllll graduate from that fake stuff in this day in age) to an air popper and then to the stovetop preparation, I usually stick to just olive oil and salt. It’s classic and simple and the flavors really shine through.
But, there are other flavors out there deserving of a chance to dance across your taste buds as you enjoy your beverage of choice.
I’ve recently been enjoying honey on my buttered toast, topped with that ole flaky Maldon we all love so much. It didn’t take me long to transfer those ingredients to my Friday night “dinner” a week ago.
It’s like kettle corn lite, which is funny because kettle corn really isn’t my thing, but this isn’t quite as sweet as that. As it is, you can serve it pre-BBQ this weekend to get that summer boardwalk feel without, 1. Actually dealing with a boardwalk, or, 2. Feeling like you ate a bag full of sugar.
It may not be the brightest or warmest Memorial Day Weekend, but it sure does feel like the beginning of summer. Look forward to A Pinch of Summer in the coming weeks and have a great long weekend!
Honey Butter Popcorn
Yields: One big bowl
*I’m curious about how this would turn out with maple syrup – probably a little sweeter than with honey, but I’m willing to risk it to try. Maple syrup sweetness is something I’m very much on board with.
½ cup popcorn kernels
A glug or two of olive oil
2 tablespoons butter
1 tablespoon of honey
2-3 pinches of kosher salt, and maybe some Maldon to finish
- Set a heavy bottomed pot on medium heat. I use a pasta pot.
- Add your glugs of olive oil and add one kernel. Cover and shake the pot. Wait until that one kernel pops, which will take about 2 minutes.
- Add the rest of the kernels, the butter, and the honey. Cover the pot again and give it a good shake.
- Let the popcorn pop, shaking often. It’s finished when there are about 5 seconds between each pot.
- Uncover the pot, sprinkle in your salt, cover, shake, and transfer to a bowl to serve.